Easy No-Bake Pumpkin Cheesecake
This No-Bake Pumpkin Cheesecake uses a few simple ingredients to make a ridiculously good dessert with a mousse-like texture. You definitely have to give this recipe a try!
This post contains a few affiliate links. If you purchase through one of these links (thank you!), I will make a small commission at no cost to you, which helps support my content creation.
Why You Will Love This No-Bake Pumpkin Cheesecake
Ingredients Needed for Pumpkin No-Bake Cheesecake
Ingredient quantities for this easy no-bake cheesecake recipe are located in the recipe card at the end of the post.
- Graham cracker crumbs
- Brown sugar
- Butter
- Cream cheese
- 100% pumpkin puree
- Powdered sugar
- Pumpkin pie spice
- Vanilla extract
- Cool Whip
✨ Don’t want to make your own graham cracker crust? You can use a 9″ pre-made graham cracker crust like this one instead!
How To Make Pumpkin Pie Cheesecake (Quick Overview)
The steps below are just a quick overview of how to make the recipe. The full process in detail is located in the recipe card at the end of the post.
Start by making the graham cracker crust in a pie pan, or you can choose to use a pre-made crust for convenience.
If you make your own crust, make sure to chill it in the fridge for an hour before you add the filling.
Next, gather your filling ingredients. (Unpictured: powdered sugar and vanilla extract!)
Into a large bowl, add cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed until the mixture becomes light and fluffy (about 3-5 minutes).
Add the thawed Cool Whip…
Cool Whip takes about an hour and a half to thaw on the countertop, or about four hours in the fridge.
… and fold it in. Honestly, you can stop right here and have a pretty darn good dessert. 😀 But to take it to the no-bake cheesecake level, carry on!
Spoon it into the crust and refrigerate for at least three hours. To make the slices easier to cut, freeze the cheesecake (covered) for 30 minutes prior to cutting and serving.
I have found that glass pie pans are freezer-safe, but just make sure you’re never going from one temperature extreme to another (like the freezer to a hot oven – which you wouldn’t do for this recipe!).
Your cheesecake is ready to serve! You can decorate it with whipped cream or piped cream cheese frosting, or just enjoy it as is.
More Pumpkin Recipes
- Like even more cheesecake? A filling and fabulous homemade pumpkin cheesecake will change the way you look at cheesecakes!
- This easy pumpkin pie latte during the fall season is perfect for capturing that fun pumpkin spice flavor. 🍂
- Try this new popular fall tradition and make a quick pumpkin fluff recipe. Serve it as a dip or spread, or even as a fabulous dessert!
- Pumpkin bars with cream cheese are fun for Halloween treats and as a fun treat on your Thanksgiving menu.
- Enjoy pumpkin chocolate chip cookies for that incredible combination of pumpkin and chocolate. They taste wonderful together!
- Embrace the holiday spirit with a timeless dessert recipe like the classic pumpkin pie.
- This easy 2-ingredient pumpkin muffins recipe is fast and delicious for any party and gathering! And you can make this similarly easy pumpkin chocolate chip muffins recipe.
Check here for our full list of the best pumpkin recipes!
More Easy Holiday Desserts
- Elevate your holiday dessert spread with these irresistible peanut butter cookies—a guaranteed hit with family and friends!
- Craving a chocolate twist? Indulge in these classic pb blossoms crowned with a Hershey’s kiss for a delightful treat.
- Want to wow your guests this Thanksgiving? Whip up this mouthwatering pecan nut pie and watch it become the star of the table!
- Satisfy your sweet tooth with timeless classic chocolate chip cookies and their rich counterpart, the decadent double chocolate cookies. 🍪
Love This Post? Please Give it a Share!
I hope you love this easy pumpkin recipe! If you like this post, it would be greatly appreciated if you give it a share or save by using the social sharing icons. THANK YOU!
No Bake Pumpkin Cheesecake
Ingredients
Crust Ingredients
- 1 store-bought 9″ graham cracker crust OR
- 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
- 1/4 cup brown sugar
- 6 tbsp butter (melted)
Filling Ingredients
- 8 oz cream cheese (softened)
- 1 1/4 cups pumpkin puree
- 3/4 cup powdered sugar
- 1 tsp pumpkin pie spice (or more to taste; or you can add cinnamon to taste as well)
- 1 tsp vanilla extract
- 2 1/2 cups Cool Whip (thawed; an 8oz tub has about 3 cups)
Instructions
Crust Instructions
- If you use a store-bought crust, you’re good to go! To make your own crust, follow these instructions:
- Combine graham crackers crumbs and sugar in a bowl, then add melted butter and combine thoroughly.
- Press crust into the bottom and up the sides of a 9” pie dish very tightly. Use a measuring cup or the back of a spoon to firmly pack the crust.
- Chill in the fridge for at least 1 hour before adding filling.
Filling Instructions
- Add cream cheese, pumpkin, powdered sugar, pumpkin pie spice, and vanilla extract to a bowl. Beat on medium speed for 3-5 minutes until light and fluffy.
- Gently fold in Cool Whip.
- Spoon filling into crust and refrigerate for at least 3 hours. For easier cutting, freeze (covered) for 30 minutes prior to cutting and serving.
- If desired, decorate with whipped cream or cream cheese frosting.
Notes
- Cool Whip takes about an hour and a half to thaw on the countertop, or about four hours in the fridge.
Nutrition Estimates (Per Serving)
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
Very good!!!
I have also made the oreo, key limes and the lemon. yum!!
Thank you so much, Christie!
Do you think the mixture would hold up if put in a canolli shell?
Hi Mary, That sounds delicious! I think it will hold, but it won’t be as thick as traditional cannoli filling, so they will need to be handled carefully. You could try reducing the Cool Whip to only 2 cups and optionally bump up the sugar 2 or 3 tbsp to compensate for the lessened sweetness from the Cool Whip reduction.
Made it last year fot Thanksgiving and making this year since everyone loved it.
That is wonderful to hear! Thank you for taking the time to leave me such a nice review. 🙂